1 cup all-purpose flour
1 1/4 cups milk
3 tbsp. melted butter
Pinch of salt
1 tbsp. vegetable oil
4 eggs, fried, sunny-side up
1 cup Gruyère cheese, grated
6 pieces asparagus, cut thinly on bias, sautéed or steamed
Salt and pepper, to taste
1 cup arugula or favorite micro greens, for garnish
Olive oil, for drizzling
1. Combine all ingredients in blender and process until combined. Allow to stand for 10 minutes.
2. Heat a 12-inch nonstick sauté pan over medium heat and lightly coat with butter. And 1/3 cup batter and swirl to distribute evenly and completely cover bottom. Cook until crepe is lightly browned, lift lightly with spatula and clip over. Cook another 2 minutes and remove to plate. Continue cooking remaining crepes.
1. Preheat oven to 375°F.
2. Using same pan as for crepes, add oil to pan and fry eggs until whites are just set.
3. Place on parchment-lined baking sheet, using 1 crepe at a time, cover with ham steak followed by cheese, egg and asparagus. Season with salt and pepper. Bake for a few minutes, just to melt cheese and warm crepe. Garnish with arugula and drizzle with olive oil.